Preparation

3. Remove from heat and mash slightly to break up any larger apple chunks. If liquid seems excessive, drain slightly.

TO ASSEMBLE:

1. After the challah is done rising, roll out dough into a large rectangle about ½ to 1-inch thick on a lightly floured surface. The challah dough may need an extra dusting of flour to work with at this point. Don’t roll the dough too thin or the filling will leak out when baking.

2. Spread a thin, even layer of pecan pie filling or apple pie filling all over the dough, leaving a ½-inch border all around.

3. Working quickly, start rolling up the dough toward you. Try to keep the roll relatively tight as you go. Pinch the ends and tuck under when you finish.

4.Create a pinwheel-shaped challah by snaking the dough around and around in a circle around itself. When finished, tuck the end under the challah neatly and pinch lightly. This doesn't have to be perfect.

5. Allow challah to rise another 30-45 minutes, or until you can see the size has grown and challah seems light.